Skinny Chocolate Chip Scones

These Skinny Chocolate Chip Scones are healthier than a typical scone. With whole wheat flour and less butter than other scone recipes, these will make you feel better about eating chocolate for breakfast!

skinny chocolate chip scones

I think I came across this scone recipe on Pinterest and couldn’t get it out of my mind.  I had to make them immediately.  I’ve made Chocolate Chip Scones before and loved them, but I liked the idea of making them a tad healthier by using part whole wheat flour and a few other substitutes. Don’t get me wrong, it’s hard to beat a classic scones, but if you’re in the mood for scones and not feeling overly indulgent, these are a great alternative.  Plus, it’s always nice to sneak chocolate into breakfast! We really enjoyed these scones, and I’m happy to have this recipe on hand.

The dough comes together quickly with a pastry blender or two knives.

skinny chocolate chip scones

After the wet ingredients are mixed in, the dough is shaped into a disc.

skinny chocolate chip scones

The dough is cut into wedges, then brushed with an egg wash (I use a mini whisk and a silicone pastry brush) and sprinkled with sugar.

skinny chocolate chip scones

The resulting scone is soft and chocolaty, with the perfect crust of sugar on top.

skinny chocolate chip scones
skinny chocolate chip scones

Looking for more scone recipes?

Scones can be served for breakfast, a snack, or at a Tea Party. Check out these other scone recipes:

Sweet Scones
Classic Cream Scones
Dark Chocolate Chip Scones
Pumpkin Scones

Savory Scones
Cheddar Dill Scones
Cheddar Bay Biscuits (similar to a scone!)

skinny chocolate chip scones

Skinny Chocolate Chip Scones

A lighter take on scones without sacrificing flavor and texture. Perfect for breakfast or a Tea Party!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 scones


  • 3/4 cup cold buttermilk (see note)
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter (but into small pieces)
  • 3/4 cup chocolate chips
  • cooking spray
  • 1 large egg white (lightly beaten)
  • 1 1/2 tablespoons sugar


  • Preheat oven to 375°F. Spray a baking sheet with cooking spray or line with a piece of parchment paper.
  • Combine the first four ingredients in a medium bowl, stirring with a wire whisk. Set aside.
  • Combine flour, baking powder, and salt in a large bowl, whisking to combine.  Cut in the chilled butter with a pastry blender (or 2 knives) until the mixture resembles coarse meal.
  • Gently fold in chocolate chips.
  • Add buttermilk mixture to dry mixture, stirring just until moist.
  • Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into a 9-inch circle onto the baking sheet, about 3/4-inch thick.
  • Using a knife, cut dough into 12 wedges all the way through.
  • Brush egg white over dough and sprinkle evenly with sugar.
  • Bake until golden, about 18 – 20 minutes.  Serve warm.


If you don’t have buttermilk, you may mix 1 cup regular milk with 1 tablespoon white vinegar. Let sit for 5 to 10 minutes at room temperature before using. For this recipe, you only need 3/4 cup of milk/vinegar.
Source: Adapted from
You’re Gonna Bake It After All
Keyword breakfast, chocolate

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